isabel guerrero legarreta (72 résultats)

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Hardcover. Etat : new. Hardcover. A comprehensive reference for the poultry industryVolume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem statusincludes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and moreSlaughtering and cuttingincludes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and morePreservation: refrigeration and freezingincludes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and morePreservation: heating, drying, chemicals, and irradiationComposition, chemistry, and sensory attributesincludes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meatEggsincludes egg attributes, science, and technologySanitation and Safetyincludes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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Hardcover. Etat : new. Hardcover. A comprehensive reference for the poultry industryVolume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry productsan overviewMethods in processing poultry productsincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturingincludes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infantsProduct quality and sensory attributesincludes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and moreEngineering principles, operations, and equipmentincludes processing equipment, thermal processing, packaging, and moreContaminants, pathogens, analysis, and quality assuranceincludes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysisSafety systems in the United Statesincludes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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Hardcover. Etat : new. Hardcover. A comprehensive reference for the poultry industryVolume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry productsan overviewMethods in processing poultry productsincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturingincludes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infantsProduct quality and sensory attributesincludes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and moreEngineering principles, operations, and equipmentincludes processing equipment, thermal processing, packaging, and moreContaminants, pathogens, analysis, and quality assuranceincludes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysisSafety systems in the United Statesincludes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Etat : new. Hardcover. A comprehensive reference for the poultry industryVolume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem statusincludes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and moreSlaughtering and cuttingincludes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and morePreservation: refrigeration and freezingincludes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and morePreservation: heating, drying, chemicals, and irradiationComposition, chemistry, and sensory attributesincludes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meatEggsincludes egg attributes, science, and technologySanitation and Safetyincludes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Gebunden. Etat : New. Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a b.

Etat : New. Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Editor(s): Guerrero-Legarreta, Isabel. Num Pages: 788 pages, black & white illustrations, black & white line drawings, black & white tables, figures, BIC Classification: TDCT; TVHP. Category: (P) Professional & Vocational. Dimension: 241 x 170 x 81. Weight in Grams: 1270. . 2010. Volume 1. Hardcover. . . . .

Etat : New. pp. 788.

Etat : New. pp. 614.

Hardcover. Etat : new. Hardcover. A comprehensive reference for the poultry industryVolume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry productsan overviewMethods in processing poultry productsincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturingincludes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infantsProduct quality and sensory attributesincludes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and moreEngineering principles, operations, and equipmentincludes processing equipment, thermal processing, packaging, and moreContaminants, pathogens, analysis, and quality assuranceincludes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysisSafety systems in the United Statesincludes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.